Last week I shared how to make hand-rolled beeswax candles. This week I offer recipes for this spice rub and cocoa mix. The series concludes next Monday with ideas for perfectly packaging your handmade gifts.
My parent’s kitchen counter always has a crock of this spice rub alongside the baking canisters. Dad uses this rub for large cuts of meat he later smokes and as a topping for grilled salmon. Because of the sugar content, this rub will flame if used over high direct heat.
When mixed up, this spice mix has an auburn color that looks lovely in a jar topped with a coordinating holiday fabric or an old map as pictured here. Tweak the spices a little, add a label with a catchy title, and you have a tasty gift sure to be appreciated by any cooks on your list.
Dad’s Spice Rub
from Where There’s Smoke, There’s Flavor by Richard Langer
fills one half pint jar
2/3 cup dark brown sugar
1/4 cup paprika
2 tablespoon garlic powder
1 tablespoon ground cayenne (adjust heat here)
1 tablespoon ground black pepper
1 tablespoon ground white pepper
2 teaspoons ground coriander
1 teaspoon salt
1. Mix all ingredients thoroughly.
2. Store in a sealed container at room temperature.
3. Uses: coat meat with a layer of spice mix and grill or use as a dry rub for larger cuts of meat.
Added to Hearth and Soul blog hop.